Tag Archives: whole grains

Make Rolled Oats & Flaked Grains

Make Rolled Oats & Flaked Grains

Have you ever bought rolled oats from the store and they had very little taste or a bitter taste? They lack taste because they have either been over processed or sat on the shelf for way to long. They may also become slightly rancid when they have been sitting way to long. These store bought rolled oats or flaked grains are also often void of most of their nutrition.

I love fresh rolled oats and other grains. They are full of wonderful flavor and packed with whole grain nutrition, say goodbye to the blah store bought rolled oats and flaked grains by making them fresh in your kitchen.

I have been rolling my own oats and flaking grains for about 8 years now and have learned that TWO simple things that make it MUCH BETTER.

Tip #1 Prep The Grains

When I first started I just poured the grains in the grain flaker mill and got brittle flaked oats. This worked alright but it was not what I really wanted, I wanted nice whole flaked grains that held together for use in breakfast cereals, deserts, breads, and so on… I did not want crumbs of flaked grains that easily fell apart.

To overcome this I found you need to pre-soak the grains with a little bit of water first, then the result will be real flaked grains and not flaked crumbs (see photo below to see the difference). The pre-soak with very little water makes the grain just soft enough for an effective flattening process that holds together.

Here is the Steps for Prepping Your Grains:

  1. Put 2 cups of grains or oat groats (or mixture of grains) in a seal-able container.
  2. Add 2-3 teaspoons of cold water (I use 3).
  3. Seal the container and shake vigorously for 15 seconds to spread the water around to all the grains.
  4. Let sit for 1 minute or so and shake again.
  5. Let the sealed container sit overnight, at least 8 hours or more.
  6. Now the grains are ready to be flaked.

This is probably the most important part of flaking your own grains. Not many people think to do it but it makes all the difference in grain flaking. Most commercial companies steam their oats before rolling them flat for best results.

Tip #2 The Right Grain Flaker Mill

The FGM Grain Flaker (by Family Grain Mill)
I have tried many grain flakers, expensive and cheap, and have settled on the FGM (Family Grain Mill) Grain Flaker (made in Germany). What I like most about this unit is it uses a rough roller to pull the grains through but the other side is a curved shaped flat surface (see photo to the right) that helps keep the grain from getting crushed to much so your end product is better. All of the other grain flakers use two rough rollers and do not provide as good of an end product as the FGM Grain Flaker.

 

Another thing I like about the FGM Grain Flaker mill is that it can be used as a kitchen mixer attachment for many brands of kitchen mixers (some require an additional attachment part) or it can be used as a hand cranked stand alone unit. I use it both ways. It fits directly on to my WonderMix Revolution Kitchen Mixer so I can roll oats and grains with no effort or when I want to be quiet I put it on the hand crank base which turns effortless to produced flaked grains (my kids like to do it this way). This hand crank base for the Family Grain Mill products is also great for preppers / off grid minded people and they have several other attachments.

(Family Grain Mill attachments can fit many different brands of mixers and even a hand base)

How it works
Just pour the grains (preferably prepped as mentioned above) into the grain flaker’s hopper and start cranking the handle and the grains come out flatted, it is as simple as that.

Storing Freshly Flaked Grains

I have found that freshly flaked grains keep most of their flavor (and probably their nutrition) for at least a month in a sealed container at room temperature. I would not store them for more than 3 months, if used with-in 3 months you will always get a better tasting product and more nutrition than any of the store bought brands or bulk bins.

You can also put the sealed container of flaked grains in the freezer to keep them fresh and preserved for even longer.

The Grains

The nice thing about whole grains is that they stay good for years and years. I buy grains in bulk and flake them or grind them into flour when I need them. I also pressure cooker the whole grains to add to recipes for a healthy filling accent to some foods. There are many grains that are gluten-free that you can flake, grind or use whole if that is needed in your diet like my wife does.

Grains I Flake
Oat Groats (whole oats), KAMUT, and Quinoa are the main grains I flake for cereals, deserts, and for adding to breads. You can also flake wheat, spelt, buckwheat, and many other grains. Some grains are too brittle such as einkorn for flaking at home.

Mix It Up
Most people just flake one kid of grain at a time, I find it best to flake a mixture of grains together. Each grain has its own certain health benefits that are sometimes more abundant in some grains than in others, for this reason I like to mix about 3 grains together to get the health benefits from all three grains in one meal.

My favorite grain mixture is 1 cup oat groats, 1/2 cup quiona, and 1/2 cup Kamut. you simply mix all the grains together before doing your pre-soak and running them through the grain flaker mill.

What Do You Do With Flaked Grains?

You can do many things with flaked grains, here are a few ideas:

  • Overnight Oats
  • Hot Cereal
  • Add to breads
  • Add to deserts and cookies
  • Granola mix or bars
  • Use in meatloaf
  • Risotto
  • Breakfast bars or power bars
  • Add to muffins
  • Add to casseroles
  • Add to soups
  • Apple Crumble

Overnight Oats My Favorite

My favorite thing to do with flaked grains and oats is overnight oats. There are hundreds of different recipes out there for overnight oats, which is great because if you do it the same all the time it get a bit blah so try lots of them and decide on a handful you like best. There are many reasons to do it, here is a few great articles:

What do you use rolled oats and flaked grains for?
Let us know in the comments section below.

Learning to Use Flour Made from Whole Grains

It is so easy to store whole grains for 10 to 30+ and they are so healthy and life sustaining for us, it’s no wonder that they are part of most food storage pantries. I also store several types of whole grains so I have variety in my diet and don’t get sick of eating foods made from the same hard white whole wheat, but having hundreds of pounds of whole grains won’t help me much if I don’t know how to use them. That is why this past 2 years I have been slowly learning how to use these different grains.

This past 2 years I have decided that it is a good thing that I have decided to learn how to use these whole grains before an emergency happens in which I am forced to use them. I have had many failed baking projects but I am getting much better now. I feel a lot more confident that we could live off our food storage now than I did when I first started. I also found that I like using whole grains in my diet and it has made our family healthier, plus it’s good on our budget. I can get bulk grains for cheap, I got 45 lbs of hard white wheat for about $20 at Costco the other day.

One of the biggest focuses of my learning to use whole grains has been using the flours I make from them in my grain mill. I recently found a resource that has opened my eyes to how many different things I can make. While searching for recipes using a grain mill, I found www.grainmillrecipes.com that is a picture catalog of whole grain recipes from across the web with links to the recipes. I just want to make all the recipes on the website! I have only tried 3 recipes so far but they were good.

The first recipe I tried, that I found through grainmillrecipes.com, was buttermilk whole wheat pancakes. After eating these pancakes I threw away my Buisquick pancake mix. We now have pancakes twice a week and my 2 year old gets mad that we don’t let her have more that 3. They are so easy to make too, just mix it all together and cook them up. I use powdered buttermilk in this recipe because it stores well and I keep a few containers in my food storage, an unopened container can keep for over 2 years. I have substituted the whole wheat flour for spelt flour or Kamut flour at a 1:1 ratio and it still works good. I have also put oat flour in these and it works, I add 1/2 cup oat flour and subtract 1/4 wheat flour to make this work because oat flour is lighter than wheat flour.

 The second recipe I tried, that I found through grainmillrecipes.com, was whole wheat oatmeal buttermilk bread. This bread had an incredible taste to it, and yes I am on a buttermilk kick lately. I have only tried this recipe once so far. I didn’t bake mine quite as long as I should have because I didn’t want the top to get to dark but I should have let it bake 5 to 10 minutes longer. This made one huge loaf, I think I will double the recipe and make it into 3 loafs so they will be a little smaller. I used freshly rolled oats that I made from whole oat groats using a Marga oat roller I borrowed from a friend, I’m sure this made all the difference in the taste.

I am really considering buying an oat roller for myself but that is a $120+ investment so I will have to save for a while. I hope my friend will let me borrow it some more so I can get more familiar with it and how to use rolled oats. I would really like to learn how to use oats more as a flour, rolled, and whole. I can make steel cut oats in my Wonder Junior hand grain mill but I haven’t tried it yet.

If there is one thing I have learned about making bread in the past 2 years is that I usually have to make a recipe a few time before I get it right. This is because everyone measures flour differently, mixes or kneads with different methods, has different temperatures for rising, has different degrees of fineness of whole grain flours, has different ovens, and on and on……. So if a bread recipe doesn’t come out quite right, you might give it another try or two.

The  third recipe I tried, that I found through grainmillrecipes.com, was Pumpkin-Oatmeal Chocolate Chip Cookies. Many of us have made the Weight Watchers Pumpkin Cakemix Chocolate Chip Cookies but I have always wanted to remake them with whole grain flours. This recipe is much different than that recipe because of the amount of rolled oats but it was quite similar in many ways as fare as taste and texture.

I used freshly rolled oats again for this recipe since I have my friend’s oat roller on loan. But the real key ingredient in this recipe is the pumpkin. Canned pumpkin puree is something I think everyone should have in their food storage. It has so many good uses and can turn plain baked goods into extraordinary.

I also used Kamut flour in place of the whole wheat flour because I like the taste of Kamut and spelt flour over whole wheat in pastries and cookies. These cookies came out as a real treat, even 2 and 4 year old kids eat them up.

The best advise I can give to someone wanting to learn to use whole grain flours more is to just pick out some recipes and give them a try. Sure your going to have some failures but you’ll start to find some that you can do well. Its a whole lot better to figure out what works well now that to try to figure it out later when you have to.